Eggplant Omelet (Tortang Talong)
A Filipino-style omelet featuring broiled Asian eggplants dipped in seasoned eggs and pan-fried until crispy. Optionally topped with crabmeat and served with fish sauce, this dish makes for a delicious breakfast or light meal.
Ingredients
- •2 whole large Asian eggplants
- •2 whole extra-large eggs
- •1 to taste Kosher salt and freshly ground black pepper
- •3 tablespoons vegetable oil
- •2 tablespoons picked cooked crabmeat
- •1 to taste Fish sauce
- •for serving
Cooking Instructions
- 1.
Preheat the broiler.
5 min
- 2.
Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
15 min
- 3.
Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
10 min
- 4.
Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
2 min
- 5.
In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
5 min
- 6.
When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
8 min
- 7.
Serve hot or at room temperature, with fish sauce.
1 min